Eggplant Caponata

Eggplant, capers & olives...Perfection!

7 minutesPrep time
25 minutesCook time
220 cal.Per serving


Stovetop, Frying pan


Yellow onion

Step 1

Peel & mince the garlic & onion.

Yellow onion

Step 2

Wash the eggplant. Cut it into cubes. Heat a drizzle of olive oil in a pan over medium heat. Add the eggplant, garlic & onion. Cook, stirring for 15 min.

Tomatoes (canned, peeled)
Green olives
Red wine vinegar
Pine nuts

Step 3

Add the tomatoes, olives, capers, vinegar & pine nuts to the pan. Season with salt & pepper. Cook for another 5-10 min.

Basil (fresh)

Step 4

Remove from heat. Garnish with fresh basil & a drizzle of olive oil.

Step 5

Serve with pasta, crusty bread or crudités. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy220 cal.
Fat13 g
Carbohydrates19 g
Protein5 g
Fiber9 g

On average, one serving of the recipe "Eggplant Caponata" contains 220 Energy, 13 g of Fat, 19 g of Carbohydrates, 5 g of Protein, 9 g of Fiber.

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Eggplant Caponata
Very easy